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Lemon Braised Artichokes
The artichokes will keep for up to 3 weeks, refrigerated, in the cooking liquid.
Serves: 4-6
Ingredients
6 artichokes hearts, cleaned, quartered
1 cup lemon juice
2 tablespoons kosher salt
1 tablespoon freshly-ground black pepper
1 bay leaf
2 tablespoons finely-chopped thyme
1 tablespoon minced garlic
4 ounces white wine
2 cups extra-virgin olive oil
Chopped parsley
Method
- Preheat oven to 350 degrees.
- Mix the artichokes and all other ingredients except chopped parsley into a medium bowl. Toss together and put into a Dutch oven. Bring to a boil on top of the stove, cover with aluminum foil and place in the oven.
- Cook until soft, about 1 hour. Serve sprinkled with parsley.
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